- Dice chicken wings and fry in olive oil. Add red shallots, garlic and thyme. After changing color, add chicken stock and boil for 30 minutes on low heat. Remove foam on top and strain;
- Marinate Alaska Pollock with pepper and salt. Fry with olive oil until both sides are golden;
- Cook green beans until well done and peel. Add to chick stock and puree in blender;
- To plate, layer green bean and chicken stock puree with pollock featured on top.